| Recipe: | Pacific Fire Shrimp |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 10 |
| Difficulty: | N/A |
| Ingredients: | 1/2 lb butter ; softened
1 tbsp Creole seasoning
1 1/2 tsp lemon pepper
1 1/2 tsp Dried rosemary
1 1/2 tsp tabasco sauce
1 1/2 tsp lemon juice
2 lb Medium shrimp ; peeled and deveined
Toast points or chunks of French bread
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| Directions: | Preheat oven to 400 F. Mash together butter, Creole seasoning, lemon
pepper, rosemary Tabasco sauce, and lemon juice. Arrange shrimp in baking
dish and spread with seasoned butter. Bake for 5 to 6 minutes, or until
bubbling hot. Serve hot, with toast points or French bread.
NOTES : Shrimp can be spread with seasoned butter, refrigerated up to 8
hours in advance and heated just before serving. . This dish doubles as an
appetizer or entree and is a creation of the Peohe Restaurant in Coronado.
. Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com .
Recipe by: Peohe's Restaurant (Chile Pepper 2/98)
Posted to KitMailbox Digest by "Art Guyer" on Jan15, 1998
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